For the Rice Cakes:-2 parts rice flour
-1 part corn or tapioca starch
-2 parts boiling water
-3 parts warm water
*Measurements by volume.
**Mix together rice flour, with starch and warm water to form a smooth batter. Stir in boiling water and rest for ½ hour. Grease small bowls and steam empty bowls for 1 min. pour in batter and steam for 5 mins our until cooked.
Toppings:
Use the onion as a topping and the oil to make the mung beans.
Mung Beans:
-100g mung beans (peeled and split, approximate)
-1/2 tsp salt
-3 tbs onion oil
**Rinse, soak and cook beans until tender, mash and add salt along with onion oil mix well. Beans should be spread able, add more oil if necessary.
Tôm Cháy (Ground Shrimp Powder)
Arrange a few rice cakes on a plate, spread a little mung beans on each, drizzle with the onion, and ground shrimp. Ladle on some fish sauce and into the mouth it goes each cake goes.
Note:
There are many styles of bánh bèo. The recipe above if for the style commonly found in Saigon and southern parts of
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I love eating banh beo but I was wondering, what kind of bowl do you use to steam it in? Thank!!
Michelle
what you use to steam the cakes in doesn't matter. The point is to have the cakes come out round and thin; use whatever you can think of to get these results. Don't be afraid to play with your food.
Thanks for posting the recipe. I used your recipe yesterday and the banh beo came out delicious. I used fresh shimrp instead of dry ones. I have one question: What can i do so that every 'banh beo' has the ring in the middle? Half of what came out had the rings and half didn't.
thanks again.
practice makes perfect, notice what's different about the ones that has the rings in the center, come up with a theory and test the theory out.
can you give me the receipt
how to la'm ba'nh co^'ng;
dangtuminh@sbcglobal.net
sorry but I don't post recipe requests on my blog, if you need a recipe please post the request at one of the forums I visit.
make sure you steam the moulds really hot(bout 3-4 minutes on high heat), then quickly pour in the batter, do not open it until it is done. YOu will get a deep ring in banh beo.
i have had the most success with little tea cups that have about 1.5 inch diameter. they also stack very well in a pot to be able to do 10-12 in a steam pot. you can get those pretty cheap. hope it helps.